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Thursday, September 30, 2010

SHRIMP & STEAK SKILLET MEAL

Yield: 2 servings

In medium skillet (preferable cast iron), brown on both sides until barely done:
        10 medium shrimp (or about 1/2 lb. tiny shrimp)
Set aside shrimp.

Combine in skillet:
        1/2 lb. steak cut into small chunks
        3 large mushrooms, cut into chunks
        1/2 bell pepper cut into medium-sized pieces
        1/2 large onion cut into medium-sized pieces
Brown, stirring occasionally, for about 3-4 minutes on medium high heat.

Add: 1 medium unpeeled tomato cut into chunks
        1-2 cloves garlic, chopped
        Cooked shrimp
Heat about one minute until tomato is warm (do not overcook tomato.)
        Salt and Pepper to taste.

Serve in skillet.

OPTION:  Just before serving, add cashews or slivered almonds.  If cashews are large, chop into large pieces.

POT ROAST AND MORE

STEP 1:
Fill crockpot with inexpensive roasts.*
Sprinkle each roast with: 
       Lipton's Onion Soup Mix 
       Salt and Pepper to taste 
Pour 1-2 cups beef broth, depending on how big and how full the crockpot is. (I like to use Tone's Beef Base mixed with water – 1 tsp. base to 1 cup water.)
Cook until almost tender.**

*Option: Sear roast in heavy frying pan on all sides before placing in crockpot.
This is not necessary, but sometimes I like to do it.

**I like to put the roast in the crockpot just before going to bed. If you have a pot that has an automatic setting that will let you cook it on high for a couple of hours, then turn to low, that is the best. Otherwise, set pot on high for two hours, then manually turn to low setting. Let cook overnight. A full pot takes 6-8 hours.

STEP 2:
Remove all meat. Drain broth and let cool. Remove hardened fat from broth and discard.


MEAL 1 – POT ROAST

Place in crockpot the amount of meat you will need for your meal.
Add: cut up potatoes and carrots (or baby carrots,) and sliced or diced onion.
Pour beef broth over top.
Cook until meat is tender and veggies are done – about 2-4 hours.


MEAL 2 - SWISS STEAK

Place enough spaghetti sauce (use your favorite – mine is Prego Meat) in bottom of crockpot to cover lightly.
Add a layer of cooked pot roast cut into chunks (about 2” x 3” each, more or less.)
Add sliced or diced onions.
Repeat layers as needed, making the last layer a generous portion of spaghetti sauce.

Heat until all ingredients are fully heated and onion is tender – about 1-2 hours on high or 2-4 hours on low.


MEAL 3 – KABOBS

Soak wooden skewers in water (this prevents them from burning.)
Place chunks of meat on skewers along with any of the following: mushrooms, onion pieces, bell peppers, shrimp, zucchini slices, pineapple chunks, cherry tomatoes, or anything else that sounds good.
Please note that kabobs really come out better if you put the meat on a separate stick from the veggies, as they finish grilling at different times.


MEAL 4 – STEW OR VEGETABLE BEEF SOUP

This can be done in the crockpot or on top of the stove.

Peel and cut into chunks: 4 medium potatoes
Peel and slice or dice 2 cups carrots (or use mini carrots)
Cover with water and cook until not quite tender
Add: 2 lb. pre-cooked roast cut into chunks
1 onion chopped
Lipton's onion soup mix to taste
Beef broth mix or boullion to taste
Salt and Pepper to taste
Cook until ingredients are tender.
For Stew, add 2Tbsp. flour or cornstarch to thicken (whisk in separate bowl with some juice from soup, then add to soup.)

OPTIONS - Add any of these:
chopped celery
1/2 tsp. rosemary or sage
garlic to taste
mushrooms
pearl onions instead of chopped onions

OTHER MEALS:

1. See SHRIMP/STEAK SKILLET MEAL Recipe - Use chunks of pre-cooked roast in place of steak.
2.  See BEEF STROGANOFF recipe and substitute small pieces and strips of meat for steak.
3.   Use pre-cooked roast in any of your favorite recipes that call for beef.


HINTS:

1. If you are in a hurry, you can start a meal in the crockpot liner in the microwave. Heat it until ingredients are just warm, then place liner in crockpot heating unit. It is important to not heat it too high in the microwave, as the meat will come out tough.

2. Save on the cost of meat by using inexpensive cuts of roast, such as a chuck roast.

3. The reason for cooking all this meat at once is that it saves energy and time to do it all at once.

4. Store extra meat in refrigerator for a short time or in the freezer for later (cut up first.)


Wednesday, September 29, 2010

BANANA BREAD - REDUCED FAT AND SUGAR

This is so yummy!  It was always a favorite for office parties.

YIELD: One 10”x13” pan or one 10”-11” round pan

Cream:
       1/4 cup shortening
       1/2 cup brown sugar
       1/4 - 1/2 cup Splenda

Add: 2 eggs
       3 bananas
       1/2 cup applesauce or apple butter
       1 cup shredded zucchini

Mix together and add to above:
       1 cup white flour
       1 cup whole wheat flour
       1 tsp. soda
       1/2 tsp. Salt
       2 tsp. Cinnamon

Add: 1 cup nuts (I prefer walnuts or pecans.)
        1 1/2 cups options (dates, Craisins, berries, whatever.)  Use fresh, frozen or dehydrated.

Pour into lightly greased baking pan (I use pan spray.)
Bake 45 min. to 1 hour at 350o F (if using stoneware, bake about 35-45 minutes).
Cut into squares and serve warm or cooled.

Sunday, September 26, 2010

VEGETABLE SAUSAGE SKILLET MEAL #2

Cook as directed and drain:
3 cups Barilla Plus multigrain penne

In large skillet (preferable cast iron), brown on both sides until barely done:
Polska Kielbasa sausage (about 16”) sliced about 1/4” thick

Remove sausage from pan.
Heat and stir for 3 minutes:
1 large bell pepper OR 3 green chili pepper, OR yellow or orange bell peppers – can use any combination. (remove seeds and membrane) cut into large chunks
3-4 large mushrooms sliced or chunked
½ to 1 cup onions (green or regular) – OPTIONAL

Add: 1 tsp. garlic (1-2 cloves)
Salt and pepper to taste
Penne
Cooked Polska Kielbasa sausage
2 cup (more or less) spaghetti sauce (I use Prego meat)

Heat until ingredients are warm.

Sprinkle with parmesan cheese and/or mozzarella, and oregano.
Cover and remove from heat; let sit until cheese is melted.
Serve in skillet.

VEGETABLE SAUSAGE SKILLET MEAL #1

In medium skillet (preferable cast iron), brown on both sides until barely done:
1 Polska Kielbaska sausage (about 8”)

Add:
1 small yellow summer squash sliced or chunked
2 medium tomatoes diced
½ bell pepper or 1 green chili pepper (remove seeds and membrane)
2 green onions cut up, or 1/3 cup chopped regular onions
1 tsp. Garlic (1-2 cloves)
Heat thoroughly.

Add:

2/3 cup spaghetti sauce (I use Prego meat)
Salt and pepper to taste.
Heat

Sprinkle with parmesan cheese and serve in skillet.

Option: Add shrimp

KATIE'S MICROWAVE FUDGE

As her 4-H project, this recipe won my granddaughter, Katie (age 11,)  a Blue Ribbon and Best of Project at her state's Western Region Fair.




Quick Microwave Fudge





 
3 cups chocolate chips
1/4 cup butter
14 ounces sweetened condensed milk


Combine all ingredients in a microwave safe bowl.  Cook on high for 2 minutes.
Stir well, then cook for another 2 minutes.
Stir well, and spread into a buttered pan.  Let cool, and enjoy!

Options:  Add sprinkles and chocolate chips on top:













MORE OPTIONS
White and mint chips with flower sprinkles (on left, ) or white and chocolate chips with orange and black sprinkles for Halloween (on right.)


PUMPKIN ZUCCHINI BREAD

Cream together:
      1/4 cup shortening
      1 1/3 cups sugar (brown or white)

Add:  
     2 cups shredded zucchini 
     1/4 cup pumpkin or squash (cooked and mashed, or canned)
     2 beaten eggs

Combine and add to above mixture:
     2 cups flour
     1 tsp. soda
     1/2 tsp. salt

Stir in:
     1 cup chopped walnuts

Pour into greased 9x13 pan, 10"-11" round stoneware pan, or fill muffin tins half full (I prefer to use paper baking liners.)

Bake at 350o F for about 40 minutes until firm.  Cupcakes take about 20 minutes (makes about 24.)